for the cake
3 cups all purpose flour
3 cups granulated sugar
1 teaspoon baking soda
1 cup unsalted butter
1/3 cup unsweetened cocoa powder
1 cup water
1/3 cup buttermilk
3 large eggs lightly beaten
1 teaspoon vanilla extract
15 ounces - about 1 and 1/3 cups - creamy peanut butter
for the icing
1/3 cup unsalted butter
1/3 cup buttermilk
1/3 cup unsweetened cocoa powder
15 ounces confectioners’ sugar sifted
1 teaspoon vanilla extract

preheat oven to 340° grease and flour a 10 x 12 baking pan
whisk together flour sugar and baking soda in a large bowl set aside
place butter in a medium saucepan melt over medium heat
stir in cocoa powder then stir in water buttermilk and eggs continue cooking over medium heat stirring constantly until the mixture boils
remove the mixture from the heat and add to flour mixture stir until smooth stir in vanilla
bake 25 to 30 minutes or until a pick inserted into the center of the cake comes out clean
cool in pan on wire rack for 15 minutes then spread the peanut butter over the cake allow to cool completely
to make the icing place the sifted confectioners’ sugar in a large bowl set aside
combine butter buttermilk and cocoa in a small saucepan cook over medium heat remove from heat and pour over confectioners’ sugar stir until smooth stir in vanilla
spread icing over peanut butter the cake can be served immediately or can sit at room temperature to allow the icing to set

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